Fresh Spinach and Lump Crab Meat Omelettes

Last updated on December 29, 2020 by Liza Hawkins

Breakfast for dinner can happen on a special occasion too — like these fresh spinach and lump crab meat omelettes! When the kids were little, my husband and I typically spent most of our Valentine’s Days at home.

It can get complicated to find a babysitter, especially on a school night, and sometimes the hassle of securing a reservation on a night packed with other restaurant-goers just doesn’t seem worth it.

Instead I’d splurge a little at the grocery store and after the kids were in bed — you know, the days when bedtime was six thirty or seven in the evening — we’d eat something a little fancier, just the two of us.

Cooking in doesn’t have to mean hours of prep for an intricate spread.

Instead, I’d focus on something a little more special than your average “meat and potatoes” dinner, and generally with seafood or a special cut of beef.

I’ve made crab cakes, filet mignon, fresh steamed lobster, pan seared scallops and my husband has even taken over chef duties to prepare a homemade crab imperial!

One year we took a little “trip” to Paris for Valentine’s Day — something quick and simple for our Feb. 14 dinner: fresh spinach and lump crab meat omelettes.

Breakfast for dinner is always a fun event, especially when you can dress things up a bit and pivot to a fancier meal. 

In this case, the blend of sweet and savory between the eggs, fresh crab meat and cheese is absolutely divine! Each bite melts in your mouth…

Bon appétit!

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Yield: 2

Fresh Spinach and Lump Crab Meat Omelettes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

These fresh spinach and lump crab meat omelettes are great for a fancier "breakfast for dinner."

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Ingredients

• 4 large eggs
• 2 tablespoons milk
• 1/4 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried parsley
• 2 slices American cheese (or use 1/2 cup shredded cheddar or gruyere)
• 2 tablespoons jumbo lump crab meat
• 1/4 cup fresh spinach, prepped chiffonade-style
• 2 tablespoons butter

Instructions

1. Add 1 tablespoon of the butter to a small non-stick skillet and set over medium heat.
2. Meanwhile, whisk 2 eggs and 1 tablespoon milk together in a small bowl. When the butter has turned frothy, pour the egg mixture into the skillet and then slowly turn the skillet so the egg coats the bottom and about 1/8″ up the sides. Cover the top, and let cook for 1-2 minutes, or until the egg looks almost set – but still a little glossy.
3. Sprinkle half the parsley, salt and pepper onto the egg, then add half the cheese, crab meat and spinach to one side of the round.
4. Using a rubber spatula, gently lift the side without any toppings, and slowly fold it over in half to form a semi-circle.
5. Add a heart-shaped piece of American cheese to the top, sprinkle it with a little more parsley, add a 1/4 teaspoon water to the pan, and then re-cover it for about 30 seconds – just long enough to melt the heart a little.
6. Repeat steps 1-5 for the second omelette, or make them at the same time if you have more than one non-stick skillet.

Notes

Serve with a side of buttered toast and a small handful of fresh spinach, dressed with a drizzle of olive oil and a sprinkle of salt and pepper.

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Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 325Total Fat: 26gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 427mgSodium: 802mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 18g